1 k. spaghetti, cooked
1/4 k. shrimp, parboiled
1/2 k. halaan, parboiled
1/2 k. tahong, parboiled
1/4 k. squid ring
2 c. tomato sauce
1/2 head garlic, finely chopped
2 medium size onion, finely chopped
6 medium size tomato, finely chopped
3 tbsp. mixed dry herbs
1-2 tbsp. chilli sauce
1/4 c. corn starch
1/4 c. white wine
salt and pepper
grated cheddar cheese
cooking oil
Spaghetti Marinara Cooking Instructions:
In a large sauce pan suttee garlic, onion and tomato, add in seafood ingredients, stir cook for 1-2 minutes. Add in wine and stir cook for another 1-2 minutes. Now add in tomato sauce, chilli sauce, mixed dry herbs and 2-3 cups of water, bring to a boil simmer for 3-5 minutes. Thicken sauce with cornstarch diluted in 1/2 cups of water, cook for another minute. Season with salt and pepper. Add in cooked spaghetti and stir cook for 2-3 minutes or until sauce is infused to the spaghetti. Serve with grated cheddar cheese garnish.
Tuna Carbonara Recipe. The Pinoy carbonara has evolved into a sweet and creamy white sauced spaghetti dish. This probably because of our Pinoy sweet spaghetti which have come to love by our kids and most of Pinoy. Out of curiosity I did tried the carbonara served on most fastfood courts on several occasions. These versions are creamy sweet, they use a lot of sugar and commercially sold cream. Not unless you eat at authentic pasta or spaghetti restaurant you are missing the true taste of the real carbonara. Carbonara is normally topped with bacon tidbits, garnished with mixed Italian herbs (marjoram, basil, rosemary, oregano, parsley, thyme, ect.) For the sauce beaten egg is mixed in the pasta right after turning the heat off. Here is my version using canned tuna chunks instead of the usual bacon.
1 kilo spaghetti, cooked
2 small canned tuna chunk in oil
1 pack carbonara cream mix
3 large size egg, beaten
1/2 head garlic, finely chopped
1 medium size onion, finely chopped
2-3 stalk parsley, finely chopped
3 tbsp. mixed Italian dry herbs
2 tbsp. butter
grated parmesan cheese
ground black pepper
salt
Tuna Carbonara Cooking Instructions:
In a large skillet suttee garlic and onion in butter. Add tuna chunks and stir cook for 3-5 minutes. Add the carbonara cream mix diluted in 2 cups on water. Cook for 2-3 minutes at low heat, add in the mixed Italian dry herbs and ground pepper. Add the cooked pasta and mix thoroughly, cook for another 2-3 minutes until al dente. Season with salt to taste. Turn off the heat and mix in the beaten eggs immediately. Serve with grated parmesan cheese and garnish with parsley.
Spaghetti with Fried Sardines in Hot and Spicy Sauce Ingredients:
1 platter spaghetti, cooked
1 cup fried tawilis sardine in hot and spicy sauce
or 1 small can Master fried sardines in hot and spicy sauce
grated cheese
Spaghetti with Fried Sardines in Hot and Spicy Sauce Cooking Instructions:
Pour over sardine in hot and spicy sauce in a platter of spaghetti noodles. Top with grated cheddar cheese and serve.
Spaghetti With Clam and Shrimp in White Sauce. This is one of my favorite food I like when my special someone cook it for our anniversary. This is different from our regular spaghetti with meat sauce because instead of that, she will put a clam and shirmp (seafoods). So let's try this new recipe.
Spaghetti with Clam and Shrimp in White Sauce Ingredients:
1/2 spaghetti, cooked al dente
1 kilo large size halaan, clams
1/2 kilo medium size shrimps, shelled
1 large can button mushroom, sliced
1 cup evaporated milk
1 cup all purpose cream
1/2 head garlic, finely chopped
2 bundles kinchay, chopped
1 tbsp dried basil
1 cup white wine (optional)
1 tbsp. butter
2 tbps olive oil
cheddar cheese, grated
salt and pepper
Spaghetti with Clam and Shrimp in White Sauce Cooking Instructions:
Wash clams and place in a container with lid, cover with water and replace lid, let sit for several hours (entire day) to allow the clams to expel sand and discard sea water, change water frequently and wash and drain. Put the clams in a large pan, add in 1 cup of water and wine if using other wise replace with water, let boil and stirring occasionally until all the clam shells are open, remove from heat. Separate the clams from the broth, using a sieve strain broth of scum and sand if any, discard clams that did not open. Reserve the broth. Separate the clam meat and discard the shells, keep aside. In a large sauce pan heat butter and olive oil at moderate heat, quickly stir fry the garlic. Now add in the shrimps, clam meats and mushrooms, stir cook for a minute. Add in reserved broth from the clams and bring to a simmer. Stir in the evaporated milk and all purpose cream, simmer for a minute. Add in dried basil and kinchay, simmer for another 2-3 minutes, season with salt and pepper taste. Thicken sauce with cornstarch diluted in 1/4 cup of water, cook for a minute. Pour over spaghetti pasta, garnish with grated cheese and serve immediately.
1/2 spaghetti, cooked al dente
1 kilo large size halaan, clams
1/2 kilo medium size shrimps, shelled
1 large can button mushroom, sliced
1 cup evaporated milk
1 cup all purpose cream
1/2 head garlic, finely chopped
2 bundles kinchay, chopped
1 tbsp dried basil
1 cup white wine (optional)
1 tbsp. butter
2 tbps olive oil
cheddar cheese, grated
salt and pepper
Spaghetti with Clam and Shrimp in White Sauce Cooking Instructions:
Wash clams and place in a container with lid, cover with water and replace lid, let sit for several hours (entire day) to allow the clams to expel sand and discard sea water, change water frequently and wash and drain. Put the clams in a large pan, add in 1 cup of water and wine if using other wise replace with water, let boil and stirring occasionally until all the clam shells are open, remove from heat. Separate the clams from the broth, using a sieve strain broth of scum and sand if any, discard clams that did not open. Reserve the broth. Separate the clam meat and discard the shells, keep aside. In a large sauce pan heat butter and olive oil at moderate heat, quickly stir fry the garlic. Now add in the shrimps, clam meats and mushrooms, stir cook for a minute. Add in reserved broth from the clams and bring to a simmer. Stir in the evaporated milk and all purpose cream, simmer for a minute. Add in dried basil and kinchay, simmer for another 2-3 minutes, season with salt and pepper taste. Thicken sauce with cornstarch diluted in 1/4 cup of water, cook for a minute. Pour over spaghetti pasta, garnish with grated cheese and serve immediately.
